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Prep Time
10 min
Total Time
25
Serves
Serves 4

Ingredients

1 cup
uncooked quinoa
250 mL
1 cup
reduced sodium chicken broth
250 mL
2
navel oranges
1 tbsp
finely chopped red onion
15 mL
1/2 tsp
cumin
2 mL
1/4 cup
sliced almonds, lightly toasted and coarsely chopped
60 mL
8
fresh mint leaves, finely chopped

Method

Step 1
Preheat barbecue to high. Rinse quinoa and cook according to package directions using 1 cup (250 mL) water and chicken broth.
Step 2
Peel one navel orange, then slice it crosswise into 1/2-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Grill orange pieces just until grill marks appear, about 2 min. per side.
Step 3
In a large serving bowl, combine quinoa, red onion, cumin and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.
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Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
180
Fat:
4.5 g
Saturated Fat:
0.4 g
Carbs:
28 g
Fibre:
4 g
Protein:
7 g
Sodium:
170 mg